I LOVE this salad. It’s fresh, flavorful, beautiful, and easy! It can also be prepped in advance - just keep all of the components stored separately in the fridge, then toss it all together when you’re ready to serve.
I highly recommend that you make this recipe as is because the burst of flavors from the pepperiness of the arugula and saltiness of the feta combined with the juicy watermelon are so delightful. However, if you’re not a fan of arugula, then basil or mint work as well. Not a fan of feta? Try this with crumbled up fresh mozzarella. I also make a very light dressing of grapeseed oil, champagne vinegar, agave syrup and salt to drizzle over the salad, but if you want to make it even easier, just use some store-bought balsamic glaze and call it a day!
Serves 4
Ingredients
6 cups seedless watermelon, cubed and chilled
5-oz. pkg baby arugula
1/2 small red onion, thinly sliced
2 Tbsp champagne vinegar
6 Tbsp grapeseed oil
1 Tbsp agave syrup
1/2 tsp sea salt
5 oz. crumbled feta cheese
Directions
Soak the sliced onion in a bowl of ice water for 15 minutes, drain and pat dry. You may skip this part if you’re looking for a stronger onion flavor.
Make the dressing - In a small bowl, whisk together the vinegar, oil, agave syrup, and sea salt.
In a large bowl, combine the watermelon, arugula, onion, and half of the feta. Drizzle the dressing on top, then gently toss to combine. Sprinkle the rest of the feta on top and serve immediately.
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